1476. Lotus Tiramisu

Tiramisu is adapted very loosely nowadays. Although far from authentic, any layered creamy cookie dessert can be named as a variant of tiramisu. I do prefer the term over dessert lasagne, though; don't you? Here we have a glorious lotus biscoff tiramisu.It is made all the more glorious because it uses generic readily available ingredients, like cream cheese and cream, versus questionable American concoctions like tubs of cool whip and packets of powdered whipped cream.

Ingredients:

2 cups cream

3 Tbsp powdered sugar

2 jars lotus biscoff spread

250g cream cheese

2 pk lotus biscoff cookies

2 Tbsp nescafe

Method:

Dissolve the nescafe in a bowl with 2 cups warm water; set aside.

In a bowl, whip the cream and sugar to a stiff peak; set aside.

In another bowl, whip one jar of the lotus spread with the cream cheese; fold in three quarters of the cream, refrigerating the extra cream for decoration later.

Dip the cookies one by one in the coffee and place in single layer over the bottom of a 9"x13" dish.

Spread half the lotus cream over it. repeat with another layer of dipped cookies and the remaining half of the lotus cream. Freeze 30 minutes to set.

Melt the second jar of lotus in the microwave and pour over the surface of your dessert, swirling to cover. Refrigerate until set.

To decorate, crush some extra lotus biscuits and sprinkle on the rims of your desert. Pipe the extra whipped cream to decorate. Refrigerate at least another 2 hours before serving.

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